Philly Steak Rice Bowls
A high-protein, meal-prep friendly version of Philly cheesesteak, slow-cooked until tender and served over rice with a creamy cheese sauce. This recipe makes 10 servings, perfect for a week of lunches.
⚡Slow Cooker
A high-protein, meal-prep friendly version of Philly cheesesteak, slow-cooked until tender and served over rice with a creamy cheese sauce. This recipe makes 10 servings, perfect for a week of lunches.
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To a slow cooker, add the minced garlic, sliced bell peppers, lean steak, beef bone broth, Worcestershire sauce, and soy sauce.
Cover and cook for approximately 6 hours.
While the steak is cooking, prepare the cheese sauce. In a blender, combine the nacho cheese sauce, fat-free cottage cheese, macaroni and cheese powder, light cream cheese, and ranch seasoning mix.
Blend the cheese sauce ingredients until smooth and set aside.
Once the steak is tender, use two forks to shred the meat directly in the slow cooker.
Stir in the shredded reduced-fat mozzarella cheese.
Pour the blended cheese sauce over the steak mixture and stir to combine.
Cover and let the cheese melt completely.
Serve the Philly steak mixture over cooked rice.

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